Cassava: Extraction of starch and utilization of flour in bakery products

Abstract

Cassava ('Manihot esculenta' Crantz) is the third largest carbohydrate food source in the tropical region, after rice and corn. Cassava is considered as a food security crop which can be left in the ground for extended periods of up to two years, until required. Cassava was procured from the Department of Vegetable Science, Punjab Agricultural University. Starch was extracted from cassava by peeling, chopping, grinding with water for 5 minutes, filtration, decantation and drying at 55oC for one hour. Percentage of starch obtained was 25%. Flour was prepared from cassava by peeling, grating, drying in hot air oven at 55oC for 24 hrs and then, milling. Percentage of flour obtained was 40% while that of flour after extraction of starch was 12 %. Different blends were prepared with wheat flour, soy flour, cassava flour in the ratio of 90:5:5, 85:5:10, 75:10:15 and 70:10:20, respectively and their baking quality for preparation of cookies was evaluated. The blend with wheat flour, soy flour, cassava flour in the ratio of 85:5:10 was found to be the best with regard to baking and sensory quality. It was concluded that cassava can be utilized in the form of flour in bakery products, as a replacement of wheat flour in gluten free diets and for starch, as the demand of starch for various food and non-food purposes is increasing.